Japchae

Throwback to my time in Korea. You might nee to visit a Korean grocery store to find the noodles but it’s worth it!

Japchae 잡채

INGREDIENTS:

1 red pepper, cut into matchsticks

two medium carrots, cut into matchsticks

1 zuchinni, cut into matchstick

4-5 shitakes mushrooms, cut thinly

3-4 cloves of garlic, minced

1 medium white onion, cut into thin strips

4-5 green onions, diced

1 head of spinach, washed

1 bag of  Korean sweet potato starch noodles called dangmyeon, 당면

Thin strips of beef

soy sauce

sesame oil

1/2 cup fo sugar

black pepper

sesame seeds

DIRECTIONS:

Put a large pot of water on to boil. Sautee the carrots, zucchini, and red pepper in a little sesame oil until pliable, but not overcooked. Set aside.

Boil the sweet potato noodles for about 3 minutes. Do a taste test to make sure they are cooked. Drain the noodles in a strainer, but do not put cold water over the noodles. Put the noodle in a large bowl with some sesame oil. Use the left over hot water to boil the spinach for about 2 minutes. Remove the spinach, and squeeze out the water to create a ball in your hands. Cut the spinach ball into pieces, and add back to the noodles. Next, take scissors and cut the noodles.

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Sautee the onions, garlic, and green onion. Set aside.

Sautee the beef and shitake mushrooms with a little sesame oil and soy sauce. Set aside.

Add all the veggies to your noodles, and the beef, and toss by hand. Add 3-4 tablespoons of soy sauce, and about five tablespoons of sesame oil. Add the sugar, sesame seeds, and black pepper. Toss lightly by hand. Taste for more soy or sugar.

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And ta-day! Japchae.

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